Mini Fall Pumpkin Muffins

Mini fall pumpkin muffins are a wonderful treat this time of year.  I baked these muffins for my daughters 5 grade classes fall party.  The 5th graders loved the moist pumpkin muffins and I loved giving them a healthy snack for a party.   These muffins make great lunch box extras as well so make a double batch and freeze some to brighten up your kids next school lunch bag.  If you are feeling inspirational bake off some pie pumpkins and scoop out the filling with a spoon.  This way you get the best tasting pumpkin muffins you can find.

Fall Pumpkin Muffins:
Pre-Heat Oven:  350 degrees
Makes:  1 1/2 dozen mini muffins

2 1/4 cups King Arthur Whole Wheat White Flour
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups organic cane sugar
3/4 cups canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups pureed pumpkin fresh or canned **

1.  In a mixer with a paddle attachment, cream the oil and sugar together for 1 minute.  Add the eggs one at a time and mix together for 2 minutes.  Add the cinnamon, allspice, baking soda, baking powder, salt, vanilla, pumpkin and flour together until all ingredients have been incorporated.

Fresh Pumpkin Puree

Fall Pumpkin Batter

2.  Grease mini muffin tins and paper liners with cooking spray and fill the tins 3/4 of the way up the side.  Bake at 350 degrees for 20 minutes or until a tester comes out clean.  Allow the muffins to cool on a wire rack for 5 minutes.  If you want to make larger muffins cook them for 30 minutes or until a tester comes out clean.

Scooping The Batter Into The Muffin Tins

Mini Fall Pumpkin Muffins

 *If you want to freeze the muffins just place them in a freezer zip lock bag and freeze for up to 1 month.  Allow the muffins to thaw for 2 hours at room temperature.

** If you want to use fresh pumpkin in this recipe.  Cut 2 pie pumpkins in half and remove the seeds.  Place the pumpkins face down on a foil lined cookie sheet.  Bake the pumpkins for 1 hour at 400 degrees.  Allow the pumpkins to cool for 20 minutes then scoop out the pumpkin flesh with a spoon.  Puree the pumpkin for 3 minutes or until all the pumpkin has been pureed.